Salted caramel slices
- Preparation and cooking time
- Prep:
- plus soaking and at least 3 hrs freezing, no cook
- Easy
- Makes 15
Ingredients
For the base
- 130g cashew nuts
- 90g desiccated coconut
- 150g pitted dates, soaked for 4-6 hrs
- 1 tbsp coconut oil
For the caramel middle
- 150g pitted dates, soaked for 4-6 hrs
- 105g coconut oil, melted
- 100g maple syrup (see tip)
- 240ml hot water
- 1 tsp salt (Tanya uses Himalayan salt)
For the chocolate icing
- 50g coconut oil, melted
- 25g cacao powder (see tip)
- 1 tbsp maple syrup
- ⅓ tsp salt
Method
- STEP 1
Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.
- STEP 2
Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.
- STEP 3
Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.
